Food allergies in school: design and evaluation of a teacher-oriented training action

Licia Ravarotto, Giulia Mascarello, Anna Pinto, Maria Rita Schiavo, Marina Bagni, Lucia Decastelli

BackgroundFood allergies are perceived as a significant problem in school environments; as a result, a teacher¿s ability to recognise and deal with allergic reactions is of fundamental importance to protect children¿s health. This paper includes the results of a study conducted for the purposes of designing, implementing and monitoring a specific set of teacher-oriented communication actions.MethodsThe study involved designing, implementing and assessing five workshops. These workshops were designed on the basis of the analysis of perceptions and information needs investigated by three focus groups (25 teachers). The level of the teachers¿ knowledge and appreciation of the workshops was evaluated by using two structured questionnaires (n¿=¿158).ResultsThe teachers feel that they are insufficiently informed about food allergies; this knowledge gap is confirmed by an analysis of their knowledge before participating in the workshops. According to the teachers, the information which would be most useful to them has to do with the practical management of allergies in school. They feel that there is a lack of a professional contact person for precise and reliable information on health issues. The workshops seem to be appreciated as an information method. In addition, there appears to be a need to involve all children in awareness raising activities and education projects on this subject.ConclusionsThere is an urgent need for training actions on food allergies in Italian schools, in particular the communication of practical information regarding the management of allergies and emergencies. More communication between the medical and school staff is, in particular, advisable.